Dan Churchill

High-protein Cottage Cheese Ice Cream

Dan Churchill
PREP 10 MIN
•
COOK NONE

Cottage cheese, really? Yes, Dan's secret weapon ingredient packs a protein punch. To pack even more into your post-workout ice cream, try adding any nuts, chocolate or dried fruit.

EF

GF

V

Number of servings
2
Ingredients

2⁄3 cup (150g) cottage cheese

1⁄8 cup (15g) chocolate protein powder

15g 70% dark chocolate (or dairy-free alternative) chopped, reserving some to serve

1⁄8 cup (11 1⁄4g) unsalted peanuts roughly chopped, reserving some to serve

1⁄8 cup (12 1⁄2g) pitted medjool dates chopped

pinch of salt

1⁄2 tbs honey (rice malt syrup or maple syrup)

Methodbased on 8 servings
1

Using an immersion blender or small food processor, blend cottage cheese and protein powder until smooth.

2

Add chocolate, peanuts, dates, salt and drizzle in half the honey. Gently swirl through but don’t overmix to ensure there is a ripple effect.

3

Transfer to a plastic container, cover and freeze for at least an hour or overnight.

4

Scoop ice cream into glasses or bowls and scatter over remaining chocolate, peanuts and drizzle over honey to serve.

Nutritional Informationper serving

Energy (kJ)

992 kJ / 236 cals

Protein

19.4 g

Fat

10.3 g

Sat. Fat

4.9 g

Carbs

15.2 g

Sugar

14.3 g

Fiber

1.6 g

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